Wild mushroom tartlets

Wild mushroom tartlets

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(46 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own

Nutrition and extra info

Additional info

  • Unbaked
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
473
protein
12g
carbs
39g
fat
31g
saturates
14g
fibre
1g
sugar
2g
salt
1.32g

Ingredients

  • 375g block all-butter puff pastry
  • flour, for dusting
  • 25g butter
  • 300g mixed wild mushrooms or just one type, cleaned and sliced
  • 25g parmesan (or vegetarian alternative), finely grated
  • small handful parsley leaves, chopped
  • 1 garlic clove, finely chopped
  • 1 egg, beaten

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Method

  1. Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
  2. Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
  3. Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.

Recipe from Good Food magazine, October 2007

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Comments

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lickandspoon's picture
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very very good indeed. Used homemade puff pastry, rolled out into a big rectangle instead of lots of little tarts, and poured the remaining egg from the egg wash into the tart 15 minutes into baking. Turned out fantastic.

thejjarteam's picture

These are really easy and delicious! i made them as an accompaniment to a roast dinner and they were perfect!

lakshmim's picture
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Delicious and so simple!! I made this a couple of weeks ago when friends came over and everyone was so impressed! I blind baked the pastries as many had suggested and they turned out perfectly.

mubalina's picture

Really liked these. I used white and chestnut mushrooms and subbed thyme for the parsley. I chopped up a little red onion and added it as well. Can't wait to make them again!

littlemissysunshine's picture
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Amazing! Forgot to blind bake but didn't go soggy... maybe because I refrigerated the bases for a few hours before adding the topping and cooking?

alexw1000's picture
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I made this as an alternative main course for a vegetarian guest and think it was nicer than the meat dish.
I added onion marmalade to the mushrooms while cooking and goats cheese on top befor baking and it was fantastic. I will do this again for certain and will offer it to the carnivores too.

pasadena14's picture
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Delicious, easy and great presentation.

Added a dash of tabasco to the mushrooms to add some kick, thanks for the blind baking tip, that is a must.

elljo3's picture
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Excellent.
Not a fan of the different types of mushrooms so next time will just use the plain ones.

elljo3's picture
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Excellent.
Not a fan of the different types of mushrooms so next time will just use the plain ones.

merimeri's picture
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This was a very nice starter. Rather than making small tartlets I made one big tart. It was a success, though. did not blind bake and thankfully the base was not soggy, but I will next time.

bumpkincherry's picture

I added a sauce of warmed double cream with a dash of madeira the whole lot was scrummy.

emilymorg's picture
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These tartlets are absolutely gorgeous!! I served them for a dinner party and they were a huge hit. The parmesan really makes the mushrooms come to life! A real treat mmmm!

cristinai's picture
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They were a total success! My friends loved them and they are easy to make.

lilfrog's picture

I mixed in a little Philadelphia with chives, and it was really creamy and tasty!

gordge's picture
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absolutely delicious, I added some pancetta to the filling mix which enhanced the taste (although not so good if you're veggie!)

patsy159's picture
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I made this last night as a light dinner, but added pancetta cubes for the meat lovers which really worked. Also to prevent a soggy bottom i put the pancetta and mushrooms onto kitchen paper to get rid of excess fat and moisture then added back to pan for the flavouring. worked well and wasnt dry due to the moisture realised while being oven cooked. Great recipe will defo as a quick dinner.

sammyv's picture
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Very good tip about blind baking. These were quite nice, although I will add more garlic next time. I served these with a small dollop of cream cheese and went down well.

bobdunnett's picture
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I've cooked these tarts twice, once for a starter at a dinner party and the other for a lunch with a salad. Both times we really enjoyed them. Had some buffalo mozzarella left over so used this for an extra topping which was reaaly nice.

jessmhand's picture
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Lovely recipe and you can make them to any size! i blind bake the pastry for about 4 minutes first. I also add a spoonful of philadelphia with chives to the mushrooms and stir before putting onto the pastry, lovely!

tracystead's picture
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I cooked this a few weeks ago, and both my friends and husband all loved it, for meat eaters it's also very nice with a little bacon in it. I am cooking it again tonight.

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